horseradish recipe

Forget blinis &#8211; when it comes to dinner party nibbles, it&#8217;s all about these crisp, rösti-style potato pancakes topped with smoked salmon and fresh horseradish cream.

Smoked salmon latkes with Scandinavian horseradish cream

floury potatoes,

onion

free-range eggs, beaten

tbsp self-raising flour

olive oil

(16 small slices) smoked salmon

dill

For the horseradish cream

4-5 tsp freshly grated horseradish, according

red onion, very finely chopped

fresh dill, finely chopped

milliliters soured cream

Heat the oven to 150°C/130°C fan/gas 2. For the horseradish cream, mix the horseradish, onion and dill into the soured cream in a small bowl with some seasoning. Cover and set aside in the fridge until needed.

Coarsely grate the potatoes and onion using a food processor or box grater. Put them into a bowl and mix in ½ tsp salt and some black pepper. Wrap handfuls of the mixture in a square of muslin or a new J-cloth and squeeze out as much liquid as you can. Transfer them to a large bowl as you go, loosen the strands with a fork, then stir in the eggs and flour so everything is well coated. The mix will look a bit dry but don’t worry – this is what creates crunch.

Heat a thin layer of olive oil in a large non-stick frying pan over a medium heat. Drop 4 heaped tbsp of the mixture into the pan, spaced well apart, then flatten slightly with the back of a fork. Fry for 3-4 minutes until golden brown, then carefully flip over and cook for 3-4 minutes more until crisp on the outside and cooked through. Lift each batch onto a baking tray lined with non-stick baking paper and keep hot in a low oven while you cook the rest.

Ruffle a small piece of salmon on top of each latke, spoon on some horseradish cream and garnish with dill. Serve with lemon wedges.

The lemon and capers in this easy smoked haddock fishcake recipe are complimented by the hot horseradish and zingy lemon mayo.

Smoked haddock fishcakes

potatoes, roughly chopped

undyed smoked haddock fillet

tbsp capers, drained and chopped

lemon

parsley

flour,

Lemon

For the horseradish mayo

mayonnaise

horseradish,

Lemon juice,

Cook the potatoes in a saucepan of boiling, salted water for 15-20 minutes or until tender. Drain well, mash and set aside, covered.

Meanwhile, preheat the grill to medium-high. Put the haddock in a roasting tin and brush with 1 tablespoon oil. Grill for 8-10 minutes or until just cooked through. Set aside to cool, then discard the skin and bones and flake into chunks.

Gently fold the haddock, capers, lemon zest, parsley and egg yolk into the mash, and season. Shape the mixture into 8 fishcakes and cover and chill for 20 minutes or overnight.

Meanwhile, spoon the mayo into a bowl. Mix in the horseradish, lemon juice, salt and pepper to taste. Cover and chill until needed.

Heat the remaining olive oil in a frying pan over a medium heat. Dust the fishcakes with a little flour and fry for 3-4 minutes each side, until golden. Serve 2 per person with the horseradish mayo, lemon wedges and a mixed salad, if you like.

Top 2 horseradish recipe recipes from across the web

The most viewed horseradish recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Smoked salmon latkes with Scandinav...

Smoked haddock fishcakes

Top 2 horseradish recipe recipes from across the web

The most viewed horseradish recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked salmon latkes with Scandinav...

Smoked haddock fishcakes

The most viewed horseradish recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine